Doctors suggest incorporating foods like fish, berries, nuts, omega-3 fatty acids, and even dark chocolate to enhance neurological health. Conversely, they advise steering clear of sugary and saturated fat-filled foods, as these can elevate risks for conditions like stroke and dementia.
Interestingly, some less commonly known foods can also pose serious threats, according to neurologists. “Though foodborne illnesses are often linked to gastrointestinal issues, certain pathogens can directly impact the nervous system, leading to severe or prolonged consequences,” noted Dr. Mary Anne Piconet, a neurologist from New Jersey.
She explained that both healthcare professionals and patients may overlook these neurological risks, especially since such illnesses aren’t as frequent and their symptoms can unfold gradually.
Traveling internationally and preparing food at home can increase the likelihood of exposure to these hazards. Here are three everyday foods that might present risks of contamination or toxins.
1. Damaged Canned Goods
According to the CDC, improperly canned or stored foods can create ideal conditions for botulinum toxins to develop. Dr. Viving Chen, a neurologist from Michigan, emphasized that a bulging, cracked, or dented can is a clear sign of potential botulinum contamination. “If I see a can that looks off, I just toss it,” he stated in a recent video.
This toxin is both odorless and tasteless; even cooking might not destroy it entirely, Chen cautioned. The CDC outlines that strong neurotoxins can trigger rare yet serious illnesses which may cause nerve damage, breathing difficulties, or even death.
Foods with low acidity, such as green beans, asparagus, corn, meat, garlic, and certain fermented fish varieties, pose the highest risks, according to Piconet.
To mitigate these risks, the CDC advises refrigerating or freezing leftovers immediately after cooking and discarding any questionable canned goods, following USDA guidelines for home canning.
2. Certain Fish
Chen shared that he enjoys fish, but he’s careful to avoid large tropical reef fish like barracuda and grouper because of a neurotoxin known as cigatoxin. This toxin arises from specific algae in coral reefs and can accumulate through the food chain.
Symptoms associated with cigatoxin exposure may include unusual sensations like numbness, temperature confusion, and intense nightmares. CDC data indicates around 50,000 cases of such poisonings occur annually worldwide, although many go unreported due to misdiagnosis.
Cooking doesn’t remove this toxin, and Chen advised limiting consumption of large predatory fish, avoiding specific parts like liver, and being cautious in areas where cigatera is common, particularly in the Pacific and Caribbean.
3. Undercooked Pork
Chen expressed concern about consuming undercooked pork, especially from unregulated sources, because of neurocysticercosis risk. This condition arises when pork tapeworm eggs are ingested, leading to larvae migrating into the brain and forming cysts. This infection is a significant cause of acquired epilepsy globally, with cases reported even in developed regions with poor sanitation.
In the U.S., the CDC records about 1,000 new hospitalizations from this issue yearly, particularly in states like New York, California, Texas, Oregon, and Illinois.
To avoid such infections, it’s crucial to wash hands, clean and peel fruits and vegetables, and drink boiled or bottled water in areas where the water supply is questionable.
